Eggplant italiano

Yield: 4 servings

Measure Ingredient
2 larges Garlic cloves, minced
1 large Onion, coarsely chopped
1 large Celery stalk, chopped
1 large Green pepper, chopped
2 tablespoons Olive oil (or more)
1 cup Fresh mushrooms, sliced
1 medium Eggplant, sliced 1/4"
½ teaspoon Marjoram, dried
½ teaspoon Thyme, dried
1 teaspoon Oregano, dried
1 can Tomatoes, diced (28 oz.)
2 cups Mozzerella cheese, grated
Salt & pepper to taste

*Eggplant should be young, firm, a deep purple and without surface blemishes or scars.*

Saute garlic, onion, celery and green pepper in hot oil in a skillet (I use my beloved wok) for about 5 minutes. Add mushrooms and saute 1 minute longer. Add eggplant slices to skillet, stirring well for an additional 5 minutes. Add seasonings and tomatoes. Cover and heat to simmering. Place in an oiled shallow casserole (Corning is ideal).

Sprinkle cheese over eggplant and place, covered, in a pre-heated oven (350F.) for 20 minutes. Remove cover and bake an additional 10 minutes, until bubbly and golden.

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